Kitchen Manager - Hippie Fish at Centennial Plaza

Centennial Plaza•Gulfport, MS

13h

About The Position

Position Summary: The Kitchen Manager is responsible for overseeing the daily operations of the kitchen, ensuring food preparation and cooking processes meet the highest quality standards. This role involves managing kitchen staff, inventory, food safety, and maintaining a safe and efficient work environment. The Kitchen Manager works closely with the Restaurant Manager to implement menus, control costs, and enhance kitchen efficiency while maintaining a positive work culture. Key Responsibilities: Kitchen Operations Management: Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation, ensuring consistency and quality. Manage the kitchen schedule to ensure appropriate staffing levels during peak and off-peak times. Supervise and train kitchen staff, ensuring they are knowledgeable about food safety, cooking techniques, and equipment usage. Maintain cleanliness and organization of the kitchen, including compliance with health and safety regulations. Ensure the kitchen operates efficiently and effectively, minimizing waste, reducing downtime, and increasing productivity. Staff Management and Development: Hire, train, and supervise kitchen staff, including cooks, prep cooks, dishwashers, and other kitchen personnel. Develop training programs to improve kitchen skills, cooking techniques, and adherence to health and safety standards. Provide feedback, conduct performance reviews, and address any personnel issues, ensuring a positive and productive work environment. Coordinate work schedules for kitchen staff, ensuring coverage while managing labor costs. Inventory and Ordering: Monitor kitchen inventory, including food, beverages, and supplies, and ensure adequate stock levels. Work with suppliers to order food and kitchen supplies, ensuring quality and cost-effectiveness. Track inventory usage, reduce waste, and manage portion control to maintain profitability. Inspect deliveries to ensure the quality and accuracy of orders. Food Safety and Quality Control: Ensure compliance with all food safety regulations, including food handling, storage, and sanitation practices. Monitor kitchen cleanliness and ensure that all equipment is in good working order. Conduct regular checks to ensure that food is being prepared and presented to the highest quality standards. Implement and maintain regular cleaning schedules and ensure proper maintenance of kitchen equipment. Menu Planning and Cost Control: Assist in menu development, considering food trends, seasonal ingredients, and cost considerations. Monitor food costs and assist in managing kitchen expenses to ensure that the kitchen remains profitable. Implement portion control, reduce food waste, and follow recipe standards to maintain consistent quality and cost control. Health and Safety Compliance: Ensure that the kitchen operates in compliance with health and safety regulations, including proper food storage, safe working practices, and hygiene standards. Conduct regular staff meetings to communicate safety procedures, policies, and kitchen operations. Oversee safe operation of kitchen equipment and ensure staff is properly trained on equipment use and safety. Team Collaboration and Communication: Communicate effectively with front-of-house staff to ensure smooth service and guest satisfaction. Work closely with the Executive Chef to ensure consistency in food quality, presentation, and menu execution. Collaborate with other departments, such as purchasing and management, to streamline kitchen operations and improve overall business performance. Problem Solving and Conflict Resolution: Address any kitchen-related issues or conflicts swiftly and professionally, ensuring that operations continue without disruption. Troubleshoot problems with kitchen equipment, food preparation, or staffing and find effective solutions.

Requirements

High school diploma or equivalent (required).
Proven experience as a Kitchen Manager, Sous Chef, or Chef in a commercial kitchen environment.
Strong background in food preparation, kitchen management, and staff supervision.
Previous experience with inventory management, cost control, and menu planning.
Excellent knowledge of kitchen operations, food safety, and sanitation practices.
Strong leadership, communication, and interpersonal skills.
Ability to manage time effectively, prioritize tasks, and work in a high-pressure environment.
Knowledge of kitchen equipment, maintenance, and troubleshooting.
Ability to train, mentor, and develop staff.
Food Safety Certification (required).
Ability to stand for long periods, lift heavy objects (up to 50 pounds), and work in a fast-paced environment.
Exposure to hot surfaces, sharp tools, and cleaning chemicals.

Nice To Haves

Culinary degree or certification (preferred).
First Aid/CPR certification (preferred).

Responsibilities

Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation, ensuring consistency and quality.
Manage the kitchen schedule to ensure appropriate staffing levels during peak and off-peak times.
Supervise and train kitchen staff, ensuring they are knowledgeable about food safety, cooking techniques, and equipment usage.
Maintain cleanliness and organization of the kitchen, including compliance with health and safety regulations.
Ensure the kitchen operates efficiently and effectively, minimizing waste, reducing downtime, and increasing productivity.
Hire, train, and supervise kitchen staff, including cooks, prep cooks, dishwashers, and other kitchen personnel.
Develop training programs to improve kitchen skills, cooking techniques, and adherence to health and safety standards.
Provide feedback, conduct performance reviews, and address any personnel issues, ensuring a positive and productive work environment.
Coordinate work schedules for kitchen staff, ensuring coverage while managing labor costs.
Monitor kitchen inventory, including food, beverages, and supplies, and ensure adequate stock levels.
Work with suppliers to order food and kitchen supplies, ensuring quality and cost-effectiveness.
Track inventory usage, reduce waste, and manage portion control to maintain profitability.
Inspect deliveries to ensure the quality and accuracy of orders.
Ensure compliance with all food safety regulations, including food handling, storage, and sanitation practices.
Monitor kitchen cleanliness and ensure that all equipment is in good working order.
Conduct regular checks to ensure that food is being prepared and presented to the highest quality standards.
Implement and maintain regular cleaning schedules and ensure proper maintenance of kitchen equipment.
Assist in menu development, considering food trends, seasonal ingredients, and cost considerations.
Monitor food costs and assist in managing kitchen expenses to ensure that the kitchen remains profitable.
Implement portion control, reduce food waste, and follow recipe standards to maintain consistent quality and cost control.
Ensure that the kitchen operates in compliance with health and safety regulations, including proper food storage, safe working practices, and hygiene standards.
Conduct regular staff meetings to communicate safety procedures, policies, and kitchen operations.
Oversee safe operation of kitchen equipment and ensure staff is properly trained on equipment use and safety.
Communicate effectively with front-of-house staff to ensure smooth service and guest satisfaction.
Work closely with the Executive Chef to ensure consistency in food quality, presentation, and menu execution.
Collaborate with other departments, such as purchasing and management, to streamline kitchen operations and improve overall business performance.
Address any kitchen-related issues or conflicts swiftly and professionally, ensuring that operations continue without disruption.
Troubleshoot problems with kitchen equipment, food preparation, or staffing and find effective solutions.